These Easy Cheesy Ground Beef Enchiladas pack a punch of flavor with seasoned beef, gooey cheese, and tasty tortillas. Who can resist that cheesy goodness?
Making these enchiladas is a breeze! I love how quick they come together, perfect for those busy nights. Plus, they always get devoured in our house! 🌮❤️
Key Ingredients & Substitutions
Ground Beef: I usually opt for lean ground beef to reduce grease, but you can also use ground turkey or chicken for a lighter version. Plant-based meat crumbles work great as a vegetarian substitute!
Onions: I prefer yellow onions for their sweetness, but white onions or shallots can work just as well. If you want a milder taste, go for green onions instead.
Taco Seasoning: If you’re out of pre-mixed taco seasoning, you can make your own using chili powder, cumin, garlic powder, and paprika. This lets you control the spice level!
Cheese: Cheddar is my go-to for its meltiness, but feel free to mix it up with Monterey Jack or Pepper Jack for some heat. If you’re looking for a dairy-free option, there are great vegan cheeses available now.
How Do I Make Sure My Tortillas Don’t Tear?
Warming tortillas is key to keeping them soft and easy to roll. If they are too cold, they can crack and tear. Here are a few tips:
- Microwave: Place tortillas on a microwave-safe plate, cover with a damp paper towel, and heat for 15-20 seconds.
- Skillet: Lightly toast each tortilla in a dry skillet over medium heat for about 10 seconds on each side.
Once warmed, handle them gently as you fill and roll, and they’ll stay intact for perfect enchiladas!
Why Should I Let the Enchiladas Cool Before Serving?
Allowing your enchiladas to cool for a few minutes helps the cheese set slightly, making them easier to serve without falling apart. It’s also a great time for the flavors to meld together. Trust me; the wait is worth it!
How to Make Easy Cheesy Ground Beef Enchiladas
Ingredients You’ll Need:
For the Filling:
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning mix
- 1 cup (240 ml) enchilada sauce, plus extra for topping
For the Enchiladas:
- 8 flour or corn tortillas (6-8 inch size)
- 2 cups shredded cheddar cheese (or Mexican blend cheese)
Optional Toppings:
- 1/2 cup sour cream (for serving)
- 1/4 cup fresh cilantro, chopped (for garnish)
Other:
- Cooking oil (1-2 tbsp)
- Salt and pepper, to taste
How Much Time Will You Need?
Creating these enchiladas will take about 15-20 minutes for prep and cooking time, plus an additional 20-25 minutes in the oven. In total, expect to spend around 45-50 minutes from start to serving. Perfect for a quick dinner on a busy night!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C) so it’s nice and warm when your enchiladas are ready to bake!
2. Cook the Veggies:
In a large skillet, heat a tablespoon of cooking oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until they are softened and fragrant—this should take about 3-4 minutes.
3. Brown the Beef:
Add the ground beef to the skillet. Cook it while breaking it up with a spatula until it’s browned and cooked through, which should take about 7-8 minutes. If there’s any excess fat, drain it off.
4. Season the Mixture:
Stir in the taco seasoning mix along with about 3/4 cup of the enchilada sauce. Mix everything thoroughly and let it cook for another 2-3 minutes. Give it a taste and add salt and pepper as needed before removing it from the heat.
5. Prepare the Baking Dish:
Lightly grease a 9×13 inch baking dish. Then, spread a thin layer of enchilada sauce on the bottom to keep the enchiladas from sticking.
6. Warm the Tortillas:
To make the tortillas pliable, warm them up slightly. You can microwave them for 15-20 seconds or warm them in a dry skillet for a few seconds on each side.
7. Assemble the Enchiladas:
Now it’s time to fill the tortillas! Spread about 2-3 tablespoons of the beef mixture over each tortilla, sprinkle on a small handful of shredded cheese, and then roll them tightly.
8. Arrange in the Dish:
Place each filled tortilla seam-side down in your prepared baking dish.
9. Top it Off:
Pour the remaining enchilada sauce evenly over the rolled tortillas, and then sprinkle the rest of the shredded cheese generously on top.
10. Bake:
Put your baking dish in the preheated oven and bake uncovered for about 20-25 minutes, or until the cheese is bubbly and golden.
11. Cool Before Serving:
Once done, remove the dish from the oven and let it cool for a few minutes. This makes it easier to serve.
12. Serve and Enjoy!
Serve your delicious cheesy enchiladas warm, with a dollop of sour cream and a sprinkle of fresh cilantro, if you like. Enjoy the cheesy goodness!
FAQ for Easy Cheesy Ground Beef Enchiladas
Can I Use Whole Wheat or Gluten-Free Tortillas?
Absolutely! Whole wheat tortillas add a nutty flavor, while gluten-free tortillas will work well for those with dietary restrictions. Just make sure to warm them up as directed to prevent tearing!
How Do I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes or microwave until heated through.
Can I Freeze Enchiladas?
Yes! To freeze, assemble the enchiladas but do not bake them. Instead, cover the assembled dish tightly with plastic wrap and aluminum foil. They can be frozen for up to 3 months. When ready to eat, bake straight from the freezer, adding extra time until heated through.
What Can I Substitute for Ground Beef?
You can substitute ground turkey or chicken for a leaner option, or use black beans or lentils for a vegetarian version. Just make sure to season them well to elevate the flavor!
